Pork escalopes with lyonnaise potatoes

Pork escalopes with lyonnaise potatoes

By
From
James Martin's French Adventure
Serves
2-3
Photographer
Peter Cassidy

The city of Lyon is known for its bouchons, rustic restaurants that proudly serve traditional Lyonnaise food. I cooked these pork escalopes at a classic bouchon called Comptoir du Loup Pendu, which had this very dish on its menu. The key to making Lyonnaise potatoes is to par-boil them first, then cook them in plenty of butter.

Ingredients

Quantity Ingredient

For the potatoes

Quantity Ingredient
1 large onion, sliced
25ml olive oil
3 large potatoes, peeled and par-boiled for 10 minutes, then cut into 5mm-thick slices
50g butter
50ml beef stock
small bunch flat-leaf parsley, leaves picked and chopped

For the pork

Quantity Ingredient
1 large pork fillet, cut into 5cm slices
50g plain flour
2 eggs
75g panko breadcrumbs
50g butter
50ml olive oil
sea salt
freshly ground black pepper

Method

  1. For the potatoes, fry the onion in the oil in a heavy-based frying pan for a minute or two until softened. Add the potatoes and butter, stir and season with salt and pepper. Cook over medium heat for 10 minutes, stirring occasionally.
  2. For the pork, place the slices between two sheets of cling film and use a rolling pin to flatten them to about 5mm thick. Place the flour in a shallow bowl and season with salt and pepper. Beat the eggs in another bowl, and put the breadcrumbs into a third bowl. Dip each piece of pork in the flour, then in the beaten egg and finally in the breadcrumbs until evenly coated.
  3. In a large non-stick frying pan, heat the butter and oil until bubbling and fry the pork escalopes, two or three at a time, over medium heat for 2 minutes on each side. Remove from the heat and place on a warmed serving platter.
  4. To finish the potatoes, add the stock to the pan, bring to the boil and add the parsley. Serve with the pork.
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